Jeremy Lee's Marinated Chicken with Roast Pumpkin Salad
Jeremy loves this recipe which he says was inspired by Hamersley’s Bistro in Boston, USA. The salad makes excellent use of the great many varieties of onion, pumpkin and squash around.
SERVES
6
PEOPLE
Ingredients
For the chicken:
6 chicken breasts, wings still attached
1 soup spoon extra virgin olive oil
For the marinade:
4 sprigs of thyme
8 cloves of garlic, peeled
4 branches of rosemary
1 small onion, peeled and chopped
½ tsp freshly ground black pepper
a large bunch of flat-leaf parsley, leaves picked
100ml extra virgin olive oil
juice of 1 lemon
100g Dijon mustard
For the salad:
1kg pumpkin
30ml extra virgin olive oil, plus extra for the onions and dressing
3 red onions, peeled and sliced into rounds 5mm in thickness
2 soup spoons red wine vinegar, plus extra for the onions and dressing
a small bundle of thyme
a small bunch of sage
3 cloves of garlic, finely chopped
grated zest of 1 unwaxed lemon
a big pinch of dried chilli flakes
salt and black pepper
salad leaves, a handful of each, e.g., large-leaf rocket, young spinach, watercress, wild cress, land cress, picked and washed
a bunch of flat-leaf parsley, leaves picked and chopped
a bunch of mint, leaves picked and torn
75g blanched almonds, roasted at 150°C for 8 minutes or so until golden, then coarsely sliced
